Step 1

Separate 1 or 2 Boston bib lettuce leaves and wash. Cut the tail closes to the core and discard it. Wash tomato, and slice 2-3 thin slices. Set aside and reserve refrigerated. Make chipotle mayo according to the instructions above.

Step 2

Cut onion lengthwise (julienne), as even as possible. Add a splash of avocado oil, and heat over medium-high flame. Wait until the oil is slightly smoking and then throw cut onions into the pan. You'll want to hear a sizzle. Stir immediately. Reduce heat to medium. Stir occasionally. You want the onions to gain a golden brown color. Add a splash of water. Water helps the onions caramelize faster. Repeat steps as needed and season with salt to taste. Once golden brown, remove and keep warm, or cool completely and save for later use.

Step 3

Meanwhile, cook bacon at 375F for 8-10 minutes until crispy. Remove from the oven and keep on side.

Step 4

Prepare the rest of your ingredients as indicated above. When onions are close to being done, reheat the Trifecta Bison patty according to instructions on the package. If cooking raw patties, cook for 5-7 minutes until internal temp is 134F - 140F.

Step 5

Place a Boston bib lettuce leaf as the bottom 'bun'. Add 2 slices of tomatoes, add your cooked bison patty, 1 tablespoon of chipotle aioli, add 1/4 cup caramelized onions, and 1/4 sliced avocado. Serve immediately or meal prep in containers and refrigerate.